The pizza-flavored fried croutons are the superstar of this mash-up salad.
Recipe courtesy of Leah Brickley
Caesar Salad with Pizza Croutons
50 min
10 min
4 servings
50 min
10 min
4 servings


  • 1/2 pound fresh pizza dough
  • 1/2 cup grated Parmesan
  • Juice of 1/2 lemon
  • 1 tablespoon red wine vinegar
  • 1 large egg yolk*
  • 2 oil-packed anchovies, finely chopped
  • 1 small clove garlic, finely grated
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup extra-virgin olive oil
  • 6 large sun-dried tomatoes (not packed in oil)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • Vegetable oil, for frying
  • All-purpose flour, for dusting
  • 3 romaine hearts, cut into pieces 1/2 inch thick and 1 inch wide (about 8 cups)


Allow the pizza dough to sit at room temperature for at least 30 minutes. 

Combine 1/4 cup of the Parmesan, lemon juice, vinegar, egg yolk, anchovies, garlic, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the olive oil while whisking until a smooth vinaigrette forms. Cover and refrigerate until ready to use. 

Put the sun-dried tomatoes on a small plate and microwave, in 30-second increments, until they begin to harden but are still red and slightly pliable, 1 to 2 minutes (they may begin to brown and taste bitter if cooked too long). Let them sit until cool and completely hardened, about 2 minutes. Break up the tomatoes into small pieces, transfer them to a spice grinder and process to a powder (discard any pieces that won't grind). Add the remaining 1/4 cup Parmesan, oregano, garlic salt and 1/4 teaspoon salt. Process until just finely ground. Transfer to a large bowl. 

Fill a medium pot with 1 inch of vegetable oil and bring to 350 degrees F over medium heat. Evenly divide the pizza dough into 4 balls. On a lightly-floured surface, roll and stretch each ball into a 4 1/2-inch round and cut into 4 wedges. In batches, carefully drop wedges into the oil and fry until puffed and golden, turning as needed, 2 to 3 minutes. Transfer the fried wedges to the bowl of pizza-spice mix and toss to coat. Remove and set aside. Fry and coat the remaining dough. 

Put the romaine in another large bowl, add the Caesar dressing, toss to coat and season with salt and pepper. Divide among four serving plates. Top each with pizza croutons and sprinkle with any remaining pizza spice mix.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Kale Buttermilk Caesar Salad with Chicken

Recipe courtesy of Melissa Gaman

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Carrot Salad

Recipe courtesy of Bobby Flay

Potato Salad

Recipe courtesy of Patti LaBelle

Roasted Beet Salad

Recipe courtesy of Tia Mowry

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Italian Antipasto Salad

Recipe courtesy of Giada De Laurentiis

Watercress Salad

Recipe courtesy of Laura Calder

Trending Videos

So Much Pretty Food Here